Recipes

A cassava-based pizza: flatbread crust with a Latin twist.

A Caribbean potato salad with peppers and mustard, the island side.

A Cayman classic, sweet lobster simmered with peppers, chilli and stock into a rich island braise.

Balkan skinless sausages, beef and pork mince grilled and served with onion and bread.

North African tomato and pepper stew with eggs poached straight in, breakfast-for-dinner done right.

The braided Jewish bread: soft, eggy and golden.

Turkish cheese börek: layered filo with a feta filling.

Baked cheese straws, buttery, crisp and best warm.

The London sweet roll: currants and brown sugar spiralled in a rich dough.

The copycat, pickle-brined chicken crisped and served on a buttered bun.

A one-pot of chicken, chorizo and rice, smoky, paprika-rich.

Chicken and mushrooms under a savoury gravy, the hotpot comfort.

Alfredo with spring vegetables, cream-sauce pasta with a lighter edge.

Trini roti, curried chicken and potato wrapped in soft bread.

Basque chicken, thighs braised with peppers and tomato.

Chinese chicken congee: rice cooked down into a porridge.

Harissa-spiced chicken with ginger and apricots piled onto fluffy couscous, sweet heat in one bowl.

Layered tortillas, chicken, sauce and Monterey Jack baked into a cheesy enchilada casserole.

Mac and cheese crossed with fajita-spiced chicken, creamy, smoky, and exactly what it sounds like.

The takeaway staple, wok-fried rice with chicken, egg and onion over high heat.

A classic pot pie, chicken, ham and leek under a pastry lid.

Pakistani handi, chicken simmered in a tomato-ginger masala.

Mexican chicken in a citrus-orange sauce, drumsticks braised with peppers until the glaze clings.

Japan's fried chicken, ginger-soy marinated, crisp-fried in small pieces.